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Roast Beef with Marmalade Marinade

Ready in 1 hr 25 mins + waiting

Recipe by Graham 

Roast Beef with Marmalade Marinade is one of my little secret recipes, so consider yourself lucky that I'm sharing! The sweetness of the honey and marmalade is only hinted at once the meat is cooked, but will surprise and delight your guests.

In the United Kingdom, Canada, Ireland, and Australia, roast beef is one of the meats traditionally served at Sunday dinner (often with a side dish of Yorkshire pudding). The French use "rosbif", meaning roast beef, as an insult to the English because of their association with the dish. Meanwhile, of course, the Brits call the French "frogs" for the same reason. - All's fair in love and war!!

Preparation Time

10 Minutes + waiting

Cooking Time

1 Hour 15 Minutes

Ingredients for Roast Beef with Marmalade Marinade

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6:

3 lb Topside of Beef (Boneless Rump Roast)
FOR THE MARINADE
1 teaspoon English mustard
2 tablespoons Orange Marmalade
1 teaspoon dried thyme
3 tablespoons sherry
1 tablespoon honey
2 cloves garlic

How to Cook Roast Beef with Marmalade Marinade

  1. Peel and crush (mince) the garlic, then mix all the marinade ingredients together. Rub this mixture into the outside of the beef then cover and leave for at least two hours (preferably overnight) in the fridge, to absorb all the flavours.
  2. Place the beef in a roasting tin and cook in a preheated hot oven (Mk 7 - 425ºF - 220ºC) for 30 minutes. Baste the meat with the juices, and turn the oven down to moderate (Mk 3 - 325ºF - 170ºC). Cook for a further 30 minutes per Kg (14 minutes per pound) to give you medium-cooked meat (see our Roasting Guide for more information).
  3. Remove from the oven and allow to stand in a warm place for 15-20 minutes. Serve with Yorkshire Pudding, Roast Potatoes, peas and Onion Gravy.
GRAHAM'S HOT TIP:
If you are serving with Yorkshire Pudding, the oven needs to be at two different temperatures!! No problem - cook the meat first (and keep warm). While it's resting, cook the Yorkshire Pudding. Place the meat (loosely covered with aluminium foil) in the bottom of the oven for the last few minutes of cooking, just to increase its temperature slightly.